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Dessert is an important part of a holiday dinner. It should be a climatic finish to a meal that entices those whom have already eaten too much to partake in one last sweet bite. I thought that a pecan pie would finish off my Thanksgiving dinner perfectly.

After a bit of research I found that pecan pies are pretty much a sugar/syrup custard with pecans in a pie shell. The filling is generally made with sugar, corn syrup and it is thickened with eggs like a custard. While I was searching for recipes I came across the concept of a maple pecan pie and I was immediately sold on the idea. In a maple pecan pie the corn syrup is replaced with yummy maple syrup. I used the recipe for the pecan pie filling that I found on Joy of Baking as a start and replaced the corn syrup with maple syrup.

The maple pecan pie turned out great!! It was nice and sweet and I really enjoyed the maple flavour and the custardy texture. Toasting the pecans before hand is a must as it brings out their full flavour which really finishes off this pie nicely. I am still working on my pie crust technique and this one was by far my best one yet. The crust had a nice texture and it was light and flaky and golden brown. The only problem was that the edge caved in a bit but it was caught by the filling which held it up. The pecan pie was great all by itself but to make it even more decadent I served it with some maple whipped cream and drizzled it with some maple syrup and it was amazing. Just drizzling the maple syrup was not quite what I was going for so I tried reducing some maple syrup in a sauce pan for a while. The reduced maple syrup turned into a sticky, gooey maple caramel sauce which was so good! I enjoyed eating the left over pecan pie both cool from the fridge and warmed. I will savour the few slices that I have remaining but I know that I will be making this again soon!

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comments:

raidar
said...

I once saw a maple pecan recipe and have always been intrigued. Yours looks delicious and has totally convinced me to sub in the maple syrup next time. I don't know enough about simmering down liquids, but I wonder if you could make a drizzle with something like Sortilege Maple Whisky Liqueur..thoughts?

You have got to be kidding. I love pecan pie. In fact the other day I almost bought an entire pie for myself. But just before that faithful purchase, I figured why buy when I can make. Yours looks great.

The only pecan pie I have every had was a nasty megastore version. I had one bite and that was enough. This recipe entices me to try pecan pie again- but the right way this time. I'm sure I won't be disappointed! I am excited to give your recipe a try.

I love pecan pie! I've never made it myself, but always secretly have dreamed of going for it. The maple seems like it would be a welcome and happy addition and blend well with the other flavors for sure!

Your pecan pie is absolutely beautiful... How wonderful for us in the states that Canada's thanksgiving day is before Thanksgiving day in the states, because now we have the wonderful gift of perusing your holiday recipes for inspiration! Thank you for going first and guiding us!

I think I am going to have to copy down this recipe. I dont make maple pecan pie that often.. cant even remember when was the last time I made it, but yours looks fantastic so I'm sure the recipe must do wonders!

Stop, stop! You're driving me wild!! Pecan pie has always been one of my favourites and I was amazed to learn how easy it is to make. I did a riff on pecan pie earlier this year, using pistachios d of pecans - also highly recommended!

I made this pie since my husband is not a pumpkin pie fan. The only thing I changed was to make a graham cracker crust from scratch (crushed grahams, butter, brown sugar - instead of white, in keeping with the spirit. He said it was the best pie he had ever had in his life! I love it, too! A great alternative to those over-sugary pecan pies that made me think I didn't like "that kind of pie."

I've been making a maple syrup pecan pie for years - and it's excellent.

There is something unkosher about mixing the US Southern tradition of Pecan Pie with that decidedly Northern product maple syrup (we are, of course, talking only about real, pure maple syrup, not the colored corn syrup sometimes called "pancake syrup.").

I just stumbled across your blog a few days ago while searching for a pecan pie recipe without the icky corn syrup goo. I baked it today to take to Thanksgiving dinner at my in-laws house, and everyone including my picky husband LOVED it. Nicely done :)

Wow... the flavor of this pie is really quite excellent. The butter and maple shine through. Sooo much better than the traditional maple syrup. If you're looking for a no-corn-syrup recipe, I highly recommend this. Be sure to cook it long enough, and if you can, make it a day early and let it set up fully. Thank you for a great recipe. (A recipe that saved my Thanksgiving bacon.)

I'm tasked this year with making a pecan pie for Thanksgiving. While I'm happy with the end result I've made for year, that's the things, it's been the same pie for years. I'm looking forward to trying your pie this year - doesn't look to be too drastically different that will throw my family for a loop but a pleasant surprise! Thank you for sharing!!

Wow! Cut the sugar & maple syrup in half. Used Half & Half instead of cream and Caribbean rum, not bourbon. Made a homemade crust wth coconut oil & butter(no transfat). PERFECT and plenty of sweetness. Gave four pies to clients and they loved them. Thank you for a terrific recipe!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.